Hollandaise is that classic French “mother sauce” everyone whispers about. It looks fussy, but once you try it, you’ll see it’s mostly about rhythm. The result is silky, buttery, and that squeeze of lemon keeps it from feeling stodgy. When it finally comes together, it’s a tiny magic trick, no kidding.
Here’s my move: whisk a couple yolks in a metal bowl with a spoonful of water and a quick squeeze of lemon. Park the bowl over gentle steam (bain-marie) and start whisking for real. Go slow; steady whisking is the whole game. When the yolks puff up and thicken a touch, drizzle in warm (not hot) melted butter in a thin stream, whisking the whole time. It’s a patience game — you’re building an emulsion one little drop at a time. If it gets too tight, a teaspoon of warm water loosens it right up. If it looks sleepy, a bit more lemon wakes it.
I salt at the end and taste again (always). The texture should nap the spoon—glossy, soft, no lumps. Keep it warm, not hot, or it can split. No stress though… a spoon of warm water and a few whisk strokes usually save the day.
Where it shines: over steamed asparagus, on poached fish, or the brunch classic—Eggs Benedict. It turns simple food into “oh wow” food. Once you’ve nailed it, you’ll catch yourself making it on random Tuesdays. Trust me.
Main Ingredients
-
3
egg yolks
-
200
g
unsalted butter (melted and warm)
-
2
tbsp
lemon juice (freshly squeezed)
-
1
tbsp
water
-
1
pinch
salt
-
1
pinch
white pepper or cayenne (optional)
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the Base
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Set up a bain-marie
Bring a small pot of water to a gentle simmer. Place a heatproof bowl over it (without touching the water).
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Whisk yolks
In the bowl, whisk egg yolks with water until light and slightly foamy.
Emulsify with Butter
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Add butter gradually
While whisking constantly, slowly drizzle in warm melted butter. The sauce will begin to thicken into a smooth emulsion.
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Adjust seasoning
Add lemon juice, salt, and a touch of white pepper or cayenne to taste. Whisk until silky and glossy.
Serving
Note: Serve immediately after preparation – hollandaise cannot be reheated as it will separate.
Updated: August 30, 2025